Friday, August 7, 2009

Kanchkolar Kofta




Today , I cooked one of my husband's favorite dishes, Kaanch kolar Kofta or Plantain Balls in curry, a delicacy of Bengal. Some day I shall also write about the Plantain flower and how we cook them as a vegetable and is another veg delicacy in Bengal.



I would like to share the above recipe as I do it. Cooking is an art and every family has its own traditional cooking style which is passed on through generations. This recipe of mine is a blend of the way my ma used to cook and my mom in law's cooking. I have taken the best of both the methods and as such ,whenever I cook this item , it is a huge HIT.

Nutritionally also, plantain is one of the healthiest foods in the world and is a very good source of potassium, magnesium and phosphate and vitamin A, B6 and C. When cooked, it is low in cholesterol and fat , low in salt, high in fiber and starch. The potassium in plantain in very good for the heart and and since it contains complex carbohydrates , that is slowly metabolised over time, it is very good for diabetics also.

Now to the RECIPE.

For making Kaanchkolar Kofta, you will need:

1 big plantain
2 medium sized potatoes
1 tomato/ 2 tbsp of tomato puree/tomato sauce
2 tbsp shredded ginger
1 tsp Turmeric powder/Haldi
1 tsp Cumin powder/Jeera
1tsp whole jeera
1 bay leaf
2-3 green chillies
1/3 cup grated coconut
Salt
Sugar
Oil
Potato pieces, cut into cubes for curry
1tsp Garam masala powder
1/2 cup Gram flour or besan
cilantro/coriander leaves for garnishing(optional)

Also take 2 tbsp of whole cumin, 4-5 dried red chilli, 2 cinnamon stick , 5-6 cardemom, 2 tsp shahi jeera and dry roast the spices.
Grind the roasted spices to a fine powder.
I usually prepare this in bulk and reserve it for use in various vegetarian items. We will need 2 tsp of this powder for our recipe today.

Boil the plantain and the potatoes. Mash them and add salt (to taste) , 2 tsp of the dry powder that we prepared, sugar (to taste )

In a Stockpot , heat 2 teaspoon oil, add in 1 chopped green chilli and some whole cumin. Once cumin starts spluttering, add the mashed potato and plantain. Add the coconut. Stir and fold in together. When you see the mixture is well fried, switch off the gas.

Take the gram flour. Add water to it slowly , mixing it well.
Make a thin batter .
Now make balls of the plantain mix.
Heat 5 tbsp of oil in a stockpot. Once oil is hot, take the plantain balls , dip them in the batter , and transfer to oil. Let it fry. Add around 4-5 balls at a time. Fry on all sides, turning with care.
Fry all the balls.

For the gravy, heat 4 tbsp oil . Add 1tsp cumin seeds and a bay leaf. In little water dissolve the turmeric, cumin dust , grated ginger and add to the oil. Fry the spices.

Add the cubed potatoes. cover and let boil on medium flame. If necessary add little water. Add a chopped tomato or 2 tbsp of tomato sauce/puree. Add the garam masala powder. Add 1/2 teaspoon sugar for color and salt to taste. Add 2 slit green chilli.

Once the spices are fried and potatoes are boiled, add 1 cup of warm water and let it come to a boil. In a serving bowl arrange the koftas. Pour the gravy over the koftas. Garnish with chopped coriander/cilantro .

That's it. So simple .

Serve with steamed white rice.

1 comment:

mou said...

I followed your recipe for "Kachkolar Koftaaa" word to word and made the dish. It was incredible. Both me and my hubby loved it. Thank you very much for sharing the recipe.
Mousumi